Rajas Con Cerveza Pepper Strips With Beer And Cheese Food

CREAMY POBLANO PEPPER STRIPS (RAJAS)

Steps:

• Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
• Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
• Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

RAJAS CON CERVEZA (PEPPER STRIPS WITH BEER AND CHEESE)

Steps:

• Heat oil in a non-reactive skillet over medium heat. Add onions. Cook until onions are translucent.
• Add pepper strips, cover, and cook just until peppers are tender, about 4 minutes.
• Add beer and bring to a boil. Cook until liquid has evaporated, about 7 minutes.
• Stir in cheese and stir just until melted.
• Serve with tortillas.

RAJAS CON CERVEZA (POBLANOS AND BEER)

Steps:

• To prepare poblanos: You can either roast them under the broiler or on a grill. If under the broiler, place whole washed peppers on a cookie sheet and broil, watching carefully and turning until blackened on all sides. Cool in a paper bag and peel under cold running water. This should take about 20 minutes (to broil) plus 10 to cool. Then, take the peeled peppers and slice into thin, long slices lengthwise.
• Heat oil in a skillet over medium heat.
• Add sliced onions and salt to taste.
• Continue to cook over medium heat until onions are translucent. Once onions are cooked, add peppers to the pan, cover and cook until tender.
• Add beer, turn up heat to high and bring mixture to a boil. Boil until the liquid is absorbed by the peppers.
• When liquid is absorbed, lay cheese slices over peppers, cover, and continue to cook until cheese melts.
• Serve with your favorite tortillas (flour/corn), steamed or fried. (I like them steamed/heated up in a cloth napkin in the microwave, sprinkled with a little water).

RAJAS CON QUESO (PEPPERS WITH CHEESE)

Steps:

• Melt butter in large skillet over medium heat.
• Add garlic; saute 1 minute.
• Add bell peppers and poblanos; saute until tender, about 12 minutes.
• Add green onions; saute until tender, about 4 minutes.
• Add cheese and simmer until cheese melts.
• Stir in cilantro.
• Season with salt and pepper.

RAJAS POBLANAS (POBLANO STRIPS)

Steps:

• Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
• Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
• Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.